Mongolian Beef
蒙古牛肉
Tender seared beef slices in a sweet, savory sauce with green onions. A takeout favorite made at home.
Serves 4
Prep 15 min
Cook 15 min
Ingredients
- 1 lb flank steak, sliced thin against the grain
- 1/4 cup cornstarch
- 1/2 cup vegetable oil for frying
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 teaspoon sesame oil
- 4 green onions, cut in 2-inch pieces
Steps
Step 1. Toss the beef with the cornstarch until coated.
Step 2. Heat the oil in a wok over high heat. Sear the beef in two batches, 1 to 2 minutes each, until browned and cooked through. Drain on paper towels.
Step 3. Pour off all but 1 tablespoon of oil. Cook the garlic and ginger for 30 seconds.
Step 4. Add the soy sauce, water, and sugar. Simmer for 3 minutes until the sauce thickens slightly.
Step 5. Return the beef with the green onions and sesame oil. Toss for 1 minute and serve with rice.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.